Largo Family Restaurant
Last inspected: Apr 14, 2026
19
Score
The health department has logged 11 inspections at Largo Family Restaurant, the earliest from 2022. Inspectors last stopped by on Apr 14, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 14 violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
Restaurants in Largo average 75, so Largo Family Restaurant trails the local norm. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
8
Major latest
5
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
4 critical violations. 8 major violations. 5 minor violations.
View 17 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) Operator set up 3 compartment sink sanitize compartment and will use it to sanitize until dishwasher machine is properly sanitizing. Operator called dishwasher machine repair during inspection. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over raw pork in reach in cooler on cook line. -Raw eggs over cooked meat -Raw beef and eggs stored above cooked ground beef **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese (52F - Cold Holding) stacked high in upper compartment of prep cooler. Operator explained that it had been stored in unit overnight and he had not taken a temperature of it this morning. Stop Sale issued because period of time out of temperature could not be determined. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese (52F - Cold Holding) stacked high in upper compartment of prep cooler. Operator explained that it had been stored in unit overnight and he had not taken a temperature of it this morning. Stop Sale issued because period of time out of temperature could not be determined. **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment served eggs and beef cooked to order. Emailed operator Education Packet and she posted consumer advisory. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler prepared Sunday not bearing date marked. Operator date marked lasagna. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line is not able to be used due to plumbing issue causing water to drain onto floor when in use. Employees are using nearby sink instead. Operator called and scheduled a plumbing service during inspection. **Corrective Action Taken** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket being stored in hand wash sink on cook line. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict sandwiches are served with poached eggs unless specified otherwise by customer, no indication on menu that item contains an undercooked ingredient. **Warning**
02B-04-5
Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on cook line is grooved **Warning**
14-09-4
Basic - Dead roaches on premises. 1 dead roach in utility room where mop sink is. 2 dead roaches on floor in dry storage area near walk in freezer. 1 dead roach in sanitize bucket on floor by rear kitchen entrance. 1 dead roach on floor in dry storage closet near walk in freezer. Operator cleaned all areas. **Corrected On-Site** **Warning**
35A-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven with stove in rear kitchen interior is soiled -microwave on cook line interior is soiled **Warning**
22-08-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator said she made sanitizer bucket with soap and bleach. Remade sanitizer bucket with bleach and water only. **Corrected On-Site** **Warning**
21-03-4
Basic - Plumbing system in disrepair. -cook line hand wash sink drain is clogged and causing water to drain onto floor when used. Employees are using nearby hand wash sink instead until issue is resolved. Operator contacted a plumber during inspection. **Corrective Action Taken** **Warning**
29-08-4
19
Jan 30, 2026
Food-Licensing Inspection
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed cryovac salmon in package. Discarded.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 125f, grits 120f, **Corrective Action Taken**
03B-01-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed cryovac salmon in package. Discarded.
06-09-1
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
67
Aug 26, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink hose. **Repeat Violation**
29-42-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 thawed pieces tilapia still sealed in cryovac packaging.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Mixer in back storage area. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- pastitsio, cooked ribs, cooked chicken,cabbage rolls.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Front server area. **Repeat Violation**
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 thawed pieces tilapia still sealed in cryovac packaging.
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer. Ice cream freezer in front area.
14-69-4
Basic - Stored food not covered. Buckets not covered in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line.
21-38-4
45
Feb 6, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Raw pork removed from original packaging stored in grocery bags in walk-in freezer. **Warning** - From follow-up inspection 2025-02-06: Nonfood-grade bags used in direct contact with food. Raw pork removed from original packaging stored in grocery bags in walk-in freezer. **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water house connected to water faucet at mop sink without vacuum breaker. **Warning** - From follow-up inspection 2025-02-06: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water house connected to water faucet at mop sink without vacuum breaker. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris. Soda diffusers at both wait stations are soiled with buildup. **Warning** - From follow-up inspection 2025-02-06: Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris. Soda diffusers at both wait stations are soiled with buildup. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Carbon dioxide tanks in prep area not adequately secured. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles are cracked in kitchen area on cooks line. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine temp gauge not reading temperature. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
16-38-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago is soiled with food debris. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler at front counter and prep area interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Mutiple sour cream containers used to store gravy, sausage, and ground beef in coolers. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to ice machine in warewashing area is slow draining. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Stored food not covered. Mutiple containers of dressing not covered in walk-in cooler near warewashing area. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerator stored near front door containing cakes and muffins is not secured **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
08B-63-4
43
Feb 5, 2025
Routine - Food
10 critical violations. 2 major violations. 16 minor violations.
View 28 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw pork removed from original packaging stored in grocery bags in walk-in freezer. **Warning**
14-31-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Stored on shelf with alcohol beverages. Operator removed chemical. **Corrected On-Site** **Warning**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of a case of butter in walk-in cooler in prep area. Operator placed eggs on bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touching soiled dishes then touching clean glasses without washing hands. Discussed with operator proper hand hygiene techniques. **Corrective Action Taken** **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 9:10am. a. sliced cheese (54F - Cold Holding) b. corn beef hash (49F - Cold Holding) c. pooled raw shell eggs (57F - Cold Holding) d. baked chicken (45F - Cold Holding) e. ham (48F - Cold Holding) From reach-in cooler at front counter 1005 am. a. sour cream (57F - Cold Holding); b. coleslaw (54F - Cold Holding); Operator placed ice on items. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. 48 butter packets on dining room table are re-served to customers. **Warning**
07-08-5
High Priority - Toxic substance/chemical improperly stored. Insect spray stored on shelf with alcohol beverages. Operator removed item. **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water house connected to water faucet at mop sink without vacuum breaker. **Warning**
29-42-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled dishes then retrieving clean dishes without washing hands. Discussed with operator proper hand hygiene techniques. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02-01-2025. Operator renewed license during inspection. Verified on DBPR license portal. **Corrected On-Site** **Warning**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloths stored inside hand wash sink at wait station. **Warning**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris. Soda diffusers at both wait stations are soiled with buildup. **Warning**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl without handle used as a scoop in container of flour. Operator removed metal bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide tanks in prep area not adequately secured. **Warning**
51-11-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands at hand wash station in wait station area. **Warning**
24-28-4
Basic - Dead roaches on premises. 1 dead roach on floor in dry-storage area. 1 dead roach on sheet pan in dry-storage area. 5 dead roaches on floor in alcohol beverage store room. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on shelf with food in dry-storage area. Operator removed jackets. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation on cooks line. **Warning**
13-03-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles are cracked in kitchen area on cooks line. **Warning**
36-17-5
Basic - Ice scoop handle in contact with ice. In ice bin in warewashing area. Operator removed scoop. **Corrected On-Site** **Warning**
10-08-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine temp gauge not reading temperature. **Warning**
16-38-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago is soiled with food debris. **Warning**
22-08-4
Basic - Reach-in cooler at front counter and prep area interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Reuse of single-service or single-use articles. Mutiple sour cream containers used to store gravy, sausage, and ground beef in coolers. **Repeat Violation** **Warning**
25-32-4
Basic - Single-service articles located on prep table in warewashing area not stored inverted or protected from contamination. **Warning**
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to ice machine in warewashing area is slow draining. **Warning**
29-20-5
Basic - Stored food not covered. Mutiple containers of dressing not covered in walk-in cooler near warewashing area. **Repeat Violation** **Warning**
08B-12-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerator stored near front door containing cakes and muffins is not secured **Warning**
08B-63-4
8
Aug 7, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation cook line - floor not smooth and easily cleanable Reviewed with manager - From follow-up inspection 2024-08-07: Reviewed with manager **Time Extended**
36-02-5
95
Aug 6, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 50,F, Alfredo sauce 47 F , cooked onions 47 F , raw chicken 47 F , raw seafood 47 F , cooked chicken 47 F , cooked ham 48-50 F , crab cakes 50 F in cooler opposite fryer . No temperatures taken this day . Manager discarded food **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 50,F, Alfredo sauce 47 F , cooked onions 47 F , raw chicken 47 F , raw seafood 47 F , cooked chicken 47 F , cooked ham 48-50 F , crab cakes 50 F in cooler opposite fryer . No temperatures taken this day . Manager discarded food **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored next to sauces on shelf at cook line . Manager relocated cleaner **Corrected On-Site**
41-10-4
Intermediate - -Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Measuring 38 F in an ice bath . Manager calibrated thermometer -Corrected on site -Probe thermometer not used to ensure proper food temperatures.
05-06-4
Intermediate - No soap provided at handwash sink in food prep area near ice machine and at back kitchen cook line .Reviewed with manager that hand wash sinks must be fully stocked at all times . Manager placed soap at hand wash sinks . **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Stored food not covered in walk in cooler . Manager covered food **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation cook line - floor not smooth and easily cleanable Reviewed with manager
36-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hanging on shelf next to dry storage food . Manager relocated jackets **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.employee wearing watch and bracelets while buttering toast with gloves . Reviewed with manager . Employee removed jewelry **Corrected On-Site**
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board in front line area . Manager removed towel **Corrected On-Site**
21-04-4
Basic - Reuse of single-service or single-use articles. **Repeat Violation**
25-32-4
39
Jan 5, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. #10 can of applesauce b. Two #10 cans of vanilla cream
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee replaced chlorine sanitizer solution with new one. Re checked reading 50ppm. **Corrected On-Site**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then change gloves without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-27-4
High Priority - Shell eggs are not clean. See stop sale. Two raw shell eggs in walk-in cooler have egg residue an debris on shells. Employee discarded eggs. Stop sale not warranted.
01B-15-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet at mop sink without vacuum breaker.
29-42-4
Intermediate - No soap provided at handwash sink in prep area. Operator provided soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. #10 can of applesauce b. Two #10 cans of vanilla cream
08B-20-4
Basic - Floor on cooks line not constructed to be easily cleanable.
36-12-4
Basic - Ice scoop handle in contact with ice at wait station. Operator removed ice scoop handle from ice. **Corrected On-Site**
10-08-5
Basic - Reach-in cooler at expo area interior/shelves have accumulation of soil residues. Employee cleaned reach-in cooler. **Corrected On-Site**
22-16-4
Basic - Reuse of single-service or single-use articles. Establishment is reusing sour cream buckets to hot hold foods.
25-32-4
30
Jul 13, 2023
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over sliced ham. Item moved. **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Prep area. **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
58
Mar 13, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breakfast gravy , had operator Re heat to 165F. (128F - Hot Holding) **Corrected On-Site**
03B-01-6
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and sent big six packet. **Corrective Action Taken**
11-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized the slicer and underneath slicer guard. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen had mold like substance on interior. Operator cleaned and sanitized interior of ice machine. **Corrected On-Site**
22-20-5
Basic - Food stored on floor. Case of bottled water on floor in kitchen, to the right of the ice machine. Employee placed on shelf. **Corrected On-Site**
08B-38-4
61
Nov 9, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above the hand wash sink located just off the cook line two ceiling tiles drooping. - From follow-up inspection 2022-10-17: **Time Extended** - From follow-up inspection 2022-11-09: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Multiple Sour Crean buckets stacked in dish area. - From follow-up inspection 2022-10-17: **Time Extended** - From follow-up inspection 2022-11-09: **Time Extended**
25-32-4
90
Frequently Asked Questions
When was Largo Family Restaurant last inspected?
The most recent health inspection at Largo Family Restaurant on file is from Apr 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Largo Family Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Largo Family Restaurant.
How does Largo Family Restaurant compare to other restaurants in Largo?
Largo Family Restaurant most recently scored 19 out of 100, which is lower than the Largo average of 75.
Has Largo Family Restaurant's inspection record improved over time?
Yes. Recent inspections at Largo Family Restaurant have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Largo Family Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Largo Family Restaurant inspected?
Based on the inspection history on file, Largo Family Restaurant is inspected around three times per year on average.
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